Castella Cake
Welcome to a delightful baking journey with our exquisite Castella Cake recipe! If you’re looking for a dessert that’s light, fluffy, and irresistibly moist, this traditional Japanese sponge cake is sure to captivate your taste buds and impress your guests. Originating from the Portuguese Pão de Castela, this cake has been a beloved treat in Japan for centuries, celebrated for its delicate sweetness and unique texture.
Our expanded recipe ensures you can share this delight with a larger gathering or simply indulge in more slices yourself. Whether you’re preparing for a special occasion or just want to enjoy a piece of cake with your afternoon tea, the Castella Cake offers a perfect balance of simplicity and sophistication.
This recipe breaks down the steps to create a cake that’s not only delicious but also a feast for the eyes. The method involves gently incorporating honey and carefully sifting the flour to achieve that iconic, tender crumb. The baking process, with a quick adjustment in temperature, helps achieve that perfect golden brown top while ensuring the cake remains moist inside.
Once baked, we let the cake rest wrapped, allowing it to develop its signature moist texture. Served with a dollop of Chantilly cream, this cake becomes an indulgent treat that pairs wonderfully with tea or coffee.
Dive into this baking experience and create a Castella Cake that’s bound to become a favorite in your home. Let’s get started on crafting this timeless classic
Ingredients:
- 16 medium eggs, at room temperature
- 440g sugar
- 8-12 tablespoons honey
- 400g strong flour
Preparation:
- Prepare Eggs and Sugar: In a large metal bowl, break the eggs and add the sugar. Place the bowl over boiling water and beat with an electric mixer on high speed for 6 minutes, until the volume increases about 4 times.
- Add Honey: Add the honey to the egg mixture and beat on medium speed for about 30 seconds.
- Incorporate Flour: Sift 1/3 of the flour into the mixture and lightly beat on medium speed. Add another 1/3 of the flour and beat. Add the last 1/3 of the flour and beat until blended, about 1 minute. Avoid over-mixing to prevent the cake from collapsing or becoming flat.
- Prepare Baking Pan: Line a large mold (or multiple smaller molds) with parchment paper and pour the batter into the mold(s). Use a skewer to draw a zigzag line through the batter to remove large air bubbles, ensuring a uniform texture.
- Bake: Preheat the oven to 180°C (356°F). Bake the cake for 10-15 minutes until the top is deep brown. Quickly cover with kitchen paper, lower the temperature to 170°C (338°F), and continue baking for a total of about 55 minutes. Check for doneness by inserting a skewer; the cake is done when the skewer comes out clean.
- Cover and Cool: Once baked, remove the cake from the pan and immediately cover the surface with plastic wrap.
- Rest: Turn the cake onto a flat plate and place it in a plastic bag while still hot. Leave it for 12 hours to achieve a moist texture.
- Serve: Before serving, trim the sides of the cake. Serve with tea or coffee and a spoonful of Chantilly cream for added decadence.
Enjoy your delicious and moist Castella Cake!